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Serve this pungent, salty spread with baguette slices and crudités: fennel slices, radishes, celery, carrot sticks, and red and yellow bell pepper pieces.

Recipe by Cooking Light September 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
1 3/4 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a saucepan over medium heat. Add onion; cook 8 minutes or until soft, stirring frequently. Stir in thyme and garlic; cook 2 minutes, stirring frequently. Stir in wine and vinegar. Bring to a boil; reduce heat, and cook 8 minutes or until most of liquid evaporates, stirring occasionally.

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  • Place the onion mixture in a food processor. Add the olives and the black pepper, and process until smooth, scraping down the sides of bowl.

Nutrition Facts

19 calories; calories from fat 81%; fat 1.7g; saturated fat 0.1g; mono fat 0.8g; poly fat 0.2g; protein 0.2g; carbohydrates 1.1g; fiber 0.2g; cholesterol 0mg; iron 0.1mg; sodium 101mg; calcium 7mg.
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